Chef notes
Warmer weather means berry season is upon us! Celebrate by whipping up this amazing portion-controlled sweet treat. The fruit layer includes juicy berries and shredded apple for natural goodness (not to mention, a hefty dose of fiber), plus chia seeds to soak up those juices and make the dish even more satisfying. And don’t forget the crunchy topping – it’s made with wholesome oats, crunchy almonds, and a pinch of brown sugar and cinnamon for ultimate flavor.
Ingredients
- 1/2 cup old-fashioned oats
- 2 tablespoons brown sugar, packed
- 2 tablespoons slivered almonds or chopped toasted pecans
- 1/4 teaspoon cinnamon
- Pinch of kosher salt
- 2 tablespoons whipped butter (cold or room temperature, but not melted)
- 3 cups blueberries, preferably fresh
- 2 tablespoons chia seeds
- 1/2 cup shredded apple (about 1 small Gala or Fuji apple)
- 1/2 teaspoon cinnamon
Preparation
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or aluminum foil (for easy clean up; blueberry juice may run over ramekins).
In a medium bowl, combine oats, brown sugar, almonds, cinnamon and salt.
Add whipped butter to the oat mixture. Work it in using your hands until butter is well dispersed and the mixture is crumbly.
In a separate medium bowl, mix together blueberries, chia seeds, apple and cinnamon. Divide the berry mixture equally among 4 (6-ounce) ovenproof ramekins, custard cups, coffee mugs or tea cups.
Top each ramekin with the oat mixture.
Place ramekins on prepared baking sheet and cook for 20 to 24 minutes, or until the juice is bubbly and the topping is nicely browned. Allow to cool slightly before serving.
Before serving, add optional squirt of aerated whipped cream or 1/4 cup light ice cream and garnish with a few fresh blueberries, if desired.
Note: If oats do not brown, place under broiler for 1 to 2 minutes, watching carefully to ensure it does not burn.
